Ginger Squash Soup

Ginger Squash Soup
Author: 
Recipe type: Soup
 

Ingredients
  • 1 medium butternut squash, peeled, seeded, & cut into 1” cubes
  • 1 medium yellow onion, chopped
  • 3 Tbsp. ginger, peeled & minced
  • 3 cloves garlic, peeled, crushed, & minced
  • 1 c. vegetable stock or water
  • 2 Tbsp. Driftless Sunflower oil
  • salt & pepper to taste
  • juice of 1 orange
  • ¼ c. half & half (optional)

Instructions
  1. In large pot, saute onions in oil for a couple of minutes.
  2. Add ginger & garlic & stir for a couple more.
  3. Add squash, saute for another few minutes.
  4. Add stock/water, salt, pepper, & orange juice; cover & cook until tender,about 30 minutes. Add half & half, remove from heat, & puree until smooth.

 

Grated Beet and Orange Salad

Grated Beet and Orange Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 3 medium beets, grated (no need to peel)
  • ¼ c. dried cranberries
  • Juice of one orange (plus a bit of zest if you wish)
  • 2 Tbsp. olive or cold-pressed sunflower oil
  • salt & pepper to taste
  • 1 clove garlic, minced
  • FOR GARNISH: cashews & peeled chunks of navel oranges or sections of satsuma mandarins or clementines (optional)

Instructions
  1. Combine orange juice, oil, salt, pepper, & garlic.
  2. Add grated beets & craisins.
  3. Garnish with cashews & orange chunks if you wish.
  4. Let sit at room temperature for 15 minutes so flavors can meld.
  5. Will store in fridge for several days.